Saturday, May 9, 2015

Lemon Poundcake.........storms overnight, sunny and 60*

A great spring recipe, this is a Pound cake that won't pack on the pounds! Made with fat free 'yogurt cheese' instead of the traditional sour cream, and only a quarter of a cup of butter, it is still delicious and rich. Serve iced, dusted with powdered sugar or for a really decadent treat, serve with fresh fruit and sweetened whipped cream!
Lemon Pound Cake

1/4 cup  butter, melted
1 cup sugar
2 eggs
3/4 cup Fat free yogurt cheese (see how easy it is to make HERE )
1 teaspoon grated lemon peel (optional)
1/2 teaspoon Almond extract
1  teaspoon lemon extract
1-3/4 cups all-purpose flour
 1/2 tsp. Baking powder
1/2 teaspoon baking soda
3/4 cup powdered sugar
1-2 tablespoons lemon juice

In a large bowl, beat eggs and sugar until light and fluffy. Add butter and yogurt beat well, add lemon peel and extracts. then add the flour, baking powder and  baking soda, stir gently just until all ingredients are combined. Bake in two  greased loaf pans at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
 Cool 10 minutes remove from pans, then cool completely before icing.
For icing combined sifted powdered sugar and just enough lemon juice to make a thick glaze.


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